US9095151B1 - Method for making tuna salad - Google Patents
Method for making tuna salad Download PDFInfo
- Publication number
- US9095151B1 US9095151B1 US13/763,463 US201313763463A US9095151B1 US 9095151 B1 US9095151 B1 US 9095151B1 US 201313763463 A US201313763463 A US 201313763463A US 9095151 B1 US9095151 B1 US 9095151B1
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- US
- United States
- Prior art keywords
- tuna
- salad
- temperature
- pouches
- retorted
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/14—Beheading, eviscerating, or cleaning fish
- A22C25/145—Eviscerating fish
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C25/00—Processing fish ; Curing of fish; Stunning of fish by electric current; Investigating fish by optical means
- A22C25/20—Shredding; Cutting into cubes; Flaking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
-
- A23L1/326—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/365—Thawing subsequent to freezing
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/06—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products
- B65B25/061—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of fish
- B65B25/062—Packaging slices or specially-shaped pieces of meat, cheese, or other plastic or tacky products of fish combined with its conservation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
Definitions
- This invention pertains to tuna processing and, more particularly, to improved methods for making tuna salad.
- tuna salad acquire tuna in large cans or vacuum pouches which have been subjected to retorting or “sterilizing” to kill vegetative pathogenic spores at the center of the package so that the tuna will be safe to use when the cans or pouches are opened and used in making tuna salad in facilities maintained at room temperature.
- the retorting may be carried out, for example, by placing precooked tuna loin in sealed 10′′ ⁇ 15′′ pouches or cans and heating for about 97 minutes or more at temperatures of about 121° C. or more.
- the prior art may also generally discuss cooking precooked tuna loins or shellfish at temperatures in the range of about 80-110° C. for varying cooking times in attempts to improve storage characteristics.
- prior art techniques which do not employ the relatively aggressive retorting processes referenced above are not considered effective in making can or pouch stored tuna safe for consumption without additional processing to kill vegetative pathogenic spores.
- the prior art thus does not teach or suggest the present methods in which the tuna cans or pouches are subjected to an abbreviated or gentler sterilizing step, and then chilled or frozen, and used in making tuna salad.
- the tuna and other tuna salad ingredients are maintained in a chilled condition during the preparation of the tuna salad and the final tuna salad product is kept in a chilled condition until presented for eating.
- This method is more efficient and economical than prior art methods and produces a superior tuna salad product. It makes it possible to substantially reduce heating or retort time and to improve the organoleptic properties of the tuna salad end product while maintaining good shelf life.
- Embodiments of the invention comprise methods of making tuna salad.
- raw tuna is thawed, eviscerated, racked by size, precooked, cooled, cleaned, and stored in cans or pouches before retorting.
- the precooking is preferably carried out to produce a tuna backbone temperature of at least 57° C. It is preferred that the precooked tuna is rapidly cooled, cleaned and packed into plastic pouches before gently retorting it as described below.
- the precooked tuna next is gently retorted to produce an internal tuna temperature of at least 100° C. for at least one minute. This constitutes an abbreviated sterilizing step.
- this gentle retorting is carried out for about 77 minutes at about 120° C. for 10′′ ⁇ 15′′ plastic pouches with 3 kg tuna fill.
- the tuna After gently retorting the tuna in the abbreviated sterilizing step, it is chilled. Preferably, the tuna is chilled until it reaches an internal temperature of at least about ⁇ 1° C. or lower.
- the chilled, retorted tuna (which may be frozen for storage and then thawed before use) then is combined with other appropriate ingredients for making tuna salad while maintaining the tuna and other ingredients in a chilled condition.
- tuna which is subjected to the abbreviated sterilizing step described above, chilled or frozen, and then maintained and used in accordance with the invention in making tuna salad produces a final tuna salad product in which the tuna has improved organoleptic properties and shelf life.
- the tuna and other salad ingredients are maintained in a chilled condition during preparation of the tuna salad and the tuna salad is kept in a chilled condition until presented for eating.
- the abbreviated sterilizing step is both responsible for these improved properties and also makes the overall process more energy-efficient and economical.
- the starting material in the practice of the method of this invention is precooked lightmeat tuna which is prepared from frozen raw tuna that is thawed, eviscerated, racked by size, precooked, cooled, and cleaned.
- the precooking of the tuna preferably will be sufficient to produce a backbone temperature of at least 57° C. or higher.
- lightmeat tuna we intend to include all of the tuna used for human food, including albacore tuna which may be referred to as “whitemeat” tuna.
- the tuna heads, tails, skin, bones and redmeat are removed leaving lightmeat tuna loins for subsequent treatment.
- the precooked lightmeat tuna loins can be reduced to any appropriate size to facilitate filling cans or pouches, heating and final mixing in tuna salad.
- the lightmeat may be flaked to facilitate filling pouches or chunked and cut to can height for solid packs or cans.
- the lightmeat will be flaked to a size of about 0.5 inches by 0.25 inches before being placed in the pouches before the abbreviated sterilizing (or gentle retorting) step.
- oil and/or a vegetable broth may be added to help maintain the moisture in the tuna.
- the precooked tuna (with or without oil and/or a vegetable broth) is gently retorted in a conventional pressurized steam retort apparatus (for canned tuna) or in water spray retort (for pouch tuna).
- the gentle retorting should be carried out at a temperature and time sufficient to produce an internal tuna temperature of at least 100° C. or higher for at least one minute.
- the abbreviated sterilization step will be carried out for about 77 minutes at about +120° C. for 10′′ ⁇ 15′′ plastic pouches with 3 kg tuna fill, and following this gentle retorting the tuna will be cooled to at least 4.4° C. or lower and for pouch tuna preferably frozen.
- the pouch tuna be blast-frozen following retorting and, for both pouch and canned tuna, it is preferred that the cans and pouches be cooled within one hour of the completion of retorting, and more preferably immediately following retorting.
- the gently retorted tuna be promptly moved to a blast freezer for cooling following the completion of the retorting.
- the pouch tuna When the pouch tuna is treated in this way it will be blast-frozen at about ⁇ 20° C. or lower. Preferably, it will be blast-frozen at about ⁇ 50° C.
- a water spray retort When used with pouched tuna it typically will automatically cool the pouch down to 38° C. In this case, the cooled pouches should be loaded into an airblast or plate freezer within 3 hours and frozen to ⁇ 20° C. in about 4 hours. The tuna will then be maintained at ⁇ 20° C. throughout distribution. Prior to use, the temperature of the pouches will be raised to between ⁇ 1° C. and +4.4° C.
- the frozen, retorted tuna cans and pouches may be used in making tuna salad.
- the salad maker will thaw the tuna to a temperature of ⁇ 1° C. to +4.4° C. as described earlier.
- the tuna will be combined with other appropriate ingredients (salad dressing, spices and flavors, etc.) for making tuna salad while being maintained in a working environment also maintained in this temperature range and mixed using conventional mixing techniques to provide a final tuna salad product. It is important that the tuna salad itself be kept at a temperature of ⁇ 1° C. to +4.4° C. or lower until it is served to maintain the properties of the tuna. If kept in this temperature range, the tuna salad will be safe and organoleptically desirable for at least 14 days before there is any danger of spoilage.
- caught tuna is precooked to produce a backbone temperature of 57° C. Then, the precooked tuna heads, tails, skin, bones and redmeat are removed leaving lightmeat tuna.
- This lightmeat tuna is flaked to a generally uniform size of about 0.5 inches by 0.25 inches and then placed in pouches suitable for retorting along with vegetable broth.
- the tuna When the tuna is ready to be subjected to an abbreviated sterilization process, it is placed in a pressurized steam retort maintained at 121° C. for 77 minutes to produce an internal tuna temperature of 105° C.
- the retorted pouches are then cooled and moved into a blast freezer maintained at about ⁇ 50° C. within 3 hours and promptly frozen and maintained in a frozen state.
- the frozen retorted tuna pouches prepared in Example 1 are thawed at a temperature of 4.4° C. Once thawed, the flaked tuna is removed from the pouches and combined with other appropriate ingredients for making tuna salad in a working environment maintained at 4.0° C. This combination is mixed using conventional mixing techniques to provide a final tuna salad product.
- the resulting tuna salad is maintained at a temperature of ⁇ 1° to 4.4° C. it will still be organoleptically desirable and safe to use for at least two weeks. Furthermore, it will have improved appearance, moistness and flavor as compared to tuna salad prepared from tuna subjected to conventional retorting.
Abstract
Description
Claims (8)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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US13/763,463 US9095151B1 (en) | 2013-02-08 | 2013-02-08 | Method for making tuna salad |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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US13/763,463 US9095151B1 (en) | 2013-02-08 | 2013-02-08 | Method for making tuna salad |
Publications (1)
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US9095151B1 true US9095151B1 (en) | 2015-08-04 |
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US13/763,463 Active US9095151B1 (en) | 2013-02-08 | 2013-02-08 | Method for making tuna salad |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107467552A (en) * | 2017-09-06 | 2017-12-15 | 福建东山县海之星水产食品有限公司 | A kind of preparation method of canned sardines braised in soy sauce |
Citations (13)
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US2806795A (en) * | 1956-01-19 | 1957-09-17 | Charles A Ragan | Method of preserving fleshy comestibles and products |
US3594196A (en) * | 1967-12-11 | 1971-07-20 | Ralston Purina Co | Multipurpose cooker method |
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JPH05227878A (en) * | 1992-02-24 | 1993-09-07 | Nichirei Corp | Production of canned food, bottled food and retort pouch food for fish meat or livestock meat |
US5863578A (en) * | 1996-04-25 | 1999-01-26 | Carnival Brand Seafood Company | Microwaveable vacuum packed seafood package and process |
US6099884A (en) * | 1998-12-23 | 2000-08-08 | Luthi Machinery & Engineering Co., Inc. | Process for precooking fish |
US20020012724A1 (en) * | 1996-10-18 | 2002-01-31 | William R. Kowalski | Process for the filleting, treating, packaging, freezing, and thawing of varying types of tuna and other pelagic species |
KR20040042558A (en) * | 2002-11-15 | 2004-05-20 | 이정표 | A method of can manufacture for the Kimchi addition fish |
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US20100294783A1 (en) * | 2007-12-05 | 2010-11-25 | Etablissements Paul Paulet | rigid container for containing foodstuff comprising fish |
-
2013
- 2013-02-08 US US13/763,463 patent/US9095151B1/en active Active
Patent Citations (13)
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US2806795A (en) * | 1956-01-19 | 1957-09-17 | Charles A Ragan | Method of preserving fleshy comestibles and products |
US3594196A (en) * | 1967-12-11 | 1971-07-20 | Ralston Purina Co | Multipurpose cooker method |
US3959505A (en) * | 1974-12-23 | 1976-05-25 | Valiant Ii Joseph W | Method for processing food products |
US4363820A (en) * | 1980-08-20 | 1982-12-14 | Ernster John H | Process for preparing canned tuna fish |
JPH05227878A (en) * | 1992-02-24 | 1993-09-07 | Nichirei Corp | Production of canned food, bottled food and retort pouch food for fish meat or livestock meat |
PH26539A (en) * | 1992-03-03 | 1992-08-19 | Ricardo S. Po | Hermetically sealed fully cooked and instantly ready to eat rice its variations and method of preparation |
US5863578A (en) * | 1996-04-25 | 1999-01-26 | Carnival Brand Seafood Company | Microwaveable vacuum packed seafood package and process |
US20020012724A1 (en) * | 1996-10-18 | 2002-01-31 | William R. Kowalski | Process for the filleting, treating, packaging, freezing, and thawing of varying types of tuna and other pelagic species |
US6099884A (en) * | 1998-12-23 | 2000-08-08 | Luthi Machinery & Engineering Co., Inc. | Process for precooking fish |
KR20040042558A (en) * | 2002-11-15 | 2004-05-20 | 이정표 | A method of can manufacture for the Kimchi addition fish |
US20090297672A1 (en) * | 2005-06-14 | 2009-12-03 | Darian Warne | Process for improving shelf life of refrigerated foods |
US20100294783A1 (en) * | 2007-12-05 | 2010-11-25 | Etablissements Paul Paulet | rigid container for containing foodstuff comprising fish |
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"ATI" ("Products"), pub. Nov. 20, 2008. http://web.archive.org/web/20081120184036/http://www.tunaindonesia.com/products.php. * |
"AVA" ("Benefits of Chilled and Frozen Meat"), pub. Oct. 7, 2008. http://web.archive.org/web/20081007083802/http://www.ava.gov.sg/FoodSector/FoodSafetyEducation/Food+Facts/BenefitsChilledMeat/. * |
"eHow" ("How to Freeze Canned Tuna"), pub. Sep. 5, 2010. http://web.archive.org/web/20100905081657/http://www.ehow.com/how-6544404-freeze-canned-tuna.html. * |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107467552A (en) * | 2017-09-06 | 2017-12-15 | 福建东山县海之星水产食品有限公司 | A kind of preparation method of canned sardines braised in soy sauce |
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